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Seviche Restaurant Review: There’s much more to the Latin-accented menu at Seviche than citrus-marinated seafood, though the selections in that genre include a very creative tuna "Old Fashioned" made with muddled soy, orange, bourbon and pineapple sauce. Chef Anthony Lamas likes to use regional ingredients and sustainable seafood in his dishes, which range geographically from Baja to Brazil. Crisp empanadas are stuffed with spicy Kentucky bison or chicken and manchego. The green chile Caesar is garnished with pepitas (pumpkin seeds) and a tortilla crisp. Regular entrées include mahi mahi tacos and skirt steak with chimichurri. But there’s always a long list of specials, which often include feijoada (a savory mix of meats served over rice) and spicy duck nachos made with a luscious crema. Start and end your dinner with avocados --- guacamole at the beginning and avocado ice cream afterwards. In between, amicable servers will make wine recommendations from a very reasonably priced list, including house red and white on tap. The bar, decorated with blown glass, multi-colored squid lights, is the centerpiece of the chic dining room.